This Vegetarian Bolognaise is a comforting, Mediterranean-inspired twist on the classic Italian sauce. Instead of meat, we use firm tofu and a medley of finely diced vegetables like eggplant, zucchini, and mushrooms to create a rich, textured base. Sun-dried tomatoes add a burst of umami and sweetness, while fresh basil and rosemary infuse the dish with aromatic warmth. The result is a deeply satisfying, flavorful sauce that clings perfectly to al dente spaghetti. It’s an excellent choice for weeknight dinners, offering a wholesome, plant-based meal that feels indulgent without the heaviness. Serve it family-style for a cozy evening or pack it for leftovers, as the flavors only improve after sitting for a day.
Spaghetti With Vegetarian Bolognaise
Description
This Vegetarian Bolognaise is a comforting, Mediterranean-inspired twist on the classic Italian sauce. Instead of meat, we use firm tofu and a medley of finely diced vegetables like eggplant, zucchini, and mushrooms to create a rich, textured base. Sun-dried tomatoes add a burst of umami and sweetness, while fresh basil and rosemary infuse the dish with aromatic warmth. The result is a deeply satisfying, flavorful sauce that clings perfectly to al dente spaghetti. It's an excellent choice for weeknight dinners, offering a wholesome, plant-based meal that feels indulgent without the heaviness. Serve it family-style for a cozy evening or pack it for leftovers, as the flavors only improve after sitting for a day.Directions
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Soak sun-dried tomatoes in boiling water until soft, about 10 minutes.
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Drain the sun-dried tomatoes, dice them finely, and set aside.
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Cook spaghetti in a large pot of salted boiling water according to package instructions until al dente.
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Drain the pasta and set aside. Do not rinse.
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Heat olive oil in a large skillet over medium heat.
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Add onion, celery, carrots, and red bell pepper. Sauté until onions are translucent, about 3-5 minutes.
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Stir in the diced sun-dried tomatoes, zucchini, eggplant, minced garlic, mushrooms, diced Roma tomatoes, and diced tofu.
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Season with salt, black pepper, granulated garlic, basil, and rosemary.
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Reduce heat to low and simmer, stirring occasionally, until the liquid has evaporated and the vegetables are tender, about 10-15 minutes.
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Place cooked spaghetti on a serving platter.
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Top pasta with the warm vegetable sauce.
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Garnish with fresh chopped parsley if desired and serve immediately.
Nutrition Facts
Servings 4 servings
- Amount Per Serving
- Calories 610.2kcal
- % Daily Value *
- Total Fat 8.6g14%
- Saturated Fat 1.4g7%
- Cholesterol 0.0mg0%
- Sodium 42.0mg2%
- Total Carbohydrate 112.1g38%
- Dietary Fiber 11.2g45%
- Sugars 8.4g
- Protein 21.9g44%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
